This article by Tom Maresca was originally published on Tom's Wine Line at:http://ubriaco.wordpress.com
November 14, 2016
Valpolicella is a simple wine, a wine for pleasure, not for analysis. Grown over a wide zone by more than 2,000 farmers, vinified by who knows how many winemakers, bottled by more than 200 firms for commercial sale, and happily drunk in 85 countries by many thousands of people, of whom probably only a tiny fraction would consider themselves connoisseurs for doing so, Valpolicella is the most democratic of wines, a true wine of the people. It goes with everything, from hors d’oeuvres to meats to cheeses. It even partners decently with fish, because it has the brisk acidity necessary for the job.
What prompted this post was the Wine Media Guild’s November tasting luncheon, which consisted of a presentation by the Valpolicella consortium of a dozen representative examples of the breed – all charming, all thoroughly enjoyable by themselves or with food, and most retailing for under $20. For a reliably quaffable wine with everyday meals, that just can’t be beat.
Valpolicella originates in a fairly large zone – 7,600 hectares under cultivation – in the western part of the Veneto region, just north of the lovely city of Verona, and not far from Lake Garda.
The lake has a great moderating effect on what would otherwise be a continental climate, since the vineyards lie along a series of sub-Alpine hills, with north-south running valleys. Even though the zone is large, it is relatively homogeneous, with vineyards planted on south-facing slopes and relatively uniform soils. The greatest variable is altitude: The best wines always come from the hills, which top out at about 700 meters above sea level.
Valpolicella is blended from three native grape varieties: Corvina, Corvinone, and Rondinella. The once ubiquitous Molinara has all but disappeared from the blend, and international varieties have never made much headway in this zone – simply because the indigenous varieties have so much character and charm and are naturally capable of elegance. The latter quality shows best in the more sophisticated wines made in the zone – Valpolicella Ripasso and Amarone – but in good vintages even the simplest Valpolicella has its share of it.
And that is what I’m talking about here: the most basic wine of the region. Most of it is made at a very respectable level of quality. Sure, you can get a bad bottle now and again, from a producer more interested in quantity than quality – but as the Italian and international wine market has changed over the last 20 years, most producers have seen the handwriting on the wall and have opted for quality over quantity. Particularly with wines from Valpolicella’s two labeled sub-zones – Classico and Valpantena, the historic heartlands of the Valpolicella appellation – even the most naïve shopper can buy with confidence of getting an enjoyable bottle of wine.
Certainly there are variations from producer to producer and vintage to vintage – but to my palate, they are very slight. Valpolicella is a pretty uniform product. That may detract from a wine’s status for connoisseurs, but it’s a distinct advantage for a wine that is quintessentially a companion for everyday meals. The WMG’s tasting included wines of the 2014 and 2015 vintages, which were very different from each other. As the consortium enologist Alberto Brunelli reported, 2014 was cold and rainy and yielded wines of low alcohol and high acidity, while 2015 was hot and dry and produced rounder, warmer, more balanced wines.
I tasted reasonably carefully, and I’ve got to report that yes, by concentrating I could discern differences, but they were very slight from producer to producer and vintage to vintage. All the wines were enjoyably drinkable, and part of their charm was that I could drink them without having to pay a lot of attention to them. If even an old wino like me can take pleasure in a wine like that, how much more so the large numbers of people who only want a nice glass of wine with their dinner and not a workout for their palate?
For your information, here are the wines the Valpolicella consortium showed us at the tasting that prompted this post.
- Buglioni Valpolicella Classico 2015 Il Valpo
- Cantina Valpolicella Negrar Valpolicella Classico DOC 2014
- Gerardo Cesare Valpolicella Classico DOC 2015
- Fattoria Valpolicella DOC 2015 Col de la Bastia
- Massimago Valpolicella DOC 2014
- Monte Zovo Valpolicella DOC 2014
- San Cassiano Valpolicella DOC 2014
- Santa Sofia Valpolicella Classico DOC 2014
- Scriani Valpolicella Classico DOC 2015
- Vigneti di Ettore Valpolicella Classico DOC 2015
- Vigneti Villabella Valpolicella Classico DOC 2014
- Villa San Carlo Valpolicella DOC 2015